I have often talked about what a great cook my husband is…or least I should talk about what a great chef he is. Seriously, he amazes me. The best part I love, is that he will take a recipe and try to make it healthier just for me. Well, I guess healthier is good for him, too. Anyway, there is this Greek pizza recipe that we just love. He has now found a way to make it – and it still tastes great – with the points value cut in half. The original recipe is almost 20 WW points for half of the pizza. The way he makes it now is only 10 points for half of the pizza. Craziness. Coolness.
Here is his recipe for Greek pizza:
One Martha White thin and crispy pizza crust mix. It comes in a bag. The recipe on the back of the package says to brush the dough with oil. He doesn’t. He sprays it with Pam. He doesn’t use any oil at all. He sprays the pizza pan with Pam (or any type of cooking spray) and also sprays the crust once he flattens it onto the pan. He brushes the flatten crust with garlic – the kind that comes in a jar. He doesn’t use a lot, just enough to give it some flavor. Maybe a small tablespoons worth. You can also just sprinkle the crust with a little bit of garlic salt if you don’t have the jarred garlic. Pre-bake the crust in a 475º oven for about 5-10 minutes. It will be slightly brown. After you take the crust out of the oven, then top it with the following ingredients. Bake again until the edge of the crust is browned, not burnt, but browned.
One bell pepper. Typically, he uses a green pepper, but you can probably use whatever color bell pepper you would like. He chops it up in little bite-sized pieces.
One-half of an onion. If the onion is small, then you may want to use all of it. He also uses a half of a large white onion, but you can just use however much onion you would like. Again, he chops it up in bite-sized pieces.
Tomatoes (roughly one cup or so). We most often use grape or cherry tomatoes and then cut them in half and put them flat side down on the pizza. Just use your judgement on how many tomatoes you want. If you really love ’em, then use more.
Kalamata olives. These are the purple looking olives. They can be a bit expensive, but worth it. We use about 20-25 olives. Typically, we purchase them at the olive bar at our grocery store. Again, use your judgement on the amount. We like these type of olives, so we tend to use a lot. Just slice each olive in about three pieces.
Fat-free feta cheese. We typically use about four ounces. You can either buy the already crumbled kind or buy the brick and cut it into eight slices and then use four of them. It crumbles really well.
That’s it. That’s all there is to it. Fairly simple and fairly healthy – or at least a lot healthier than regular pizza loaded with greasy pepperoni and fattening mozzarella cheese!
Oh and by the way, this pizza rocks with red wine – either a Syrah or a Zinfandel. NOT WHITE ZINFANDEL. Real Zinfandel. Red Zinfandel. Delicious.
Here is what it looks like:
Colorful, isn’t it?
Hope you enjoy it as much as we do!